There are some bakes that instantly transport you. These browned butter chocolate chip cookies are one of them. They remind me of the American novels I devoured growing up — kitchens warm with the smell of sugar, butter softening on the counter, trays of cookies cooling while the characters worked through their small-town dramas.

The smell of the browned butter alone is a story. First it’s quiet and golden, then nutty and toasty, filling the house with an aroma that promises something a little out of the ordinary. It’s not just butter anymore — it’s butter with character, butter that’s been on a journey. Mix it with brown sugar, chocolate chips, and a handful of M&Ms if you like, and suddenly you’ve got the kind of cookie that people don’t just eat, they talk about.

I’ve made these for friends, for family gatherings, for quiet evenings when only something chewy and chocolatey will do. Every time, the tray empties faster than I can blink. And every time I find myself thinking: this is exactly what homemade Americana should taste like — indulgent, comforting, a little rustic, but deeply satisfying.

Why Browned Butter?

If you’ve never baked with browned butter, let this be your sign to start. Browning butter simply means melting it until the milk solids toast and turn golden. It’s a tiny bit of extra effort but it transforms your bake.

It adds a nutty, caramelised depth. It intensifies the flavour, making the cookies taste more complex. It gives the dough a richer aroma that lingers long after baking. The trick? Don’t walk away from the pan. Butter can go from brown to burnt in seconds. Swirl, watch, and breathe in that nutty scent. The moment you smell toasted hazelnuts, it’s done.

Ingredients You’ll Need

You don’t need anything fancy, just a few baking staples. Here’s how to make them your own:

Butter:

Salted for depth, browned for nuttiness. No skipping this step — it’s the heart of the recipe.

Sugar:

Brown sugar keeps things chewy and adds caramel notes. You can mix in a little white sugar if you prefer a lighter crumb.

Eggs:

Two large eggs bind everything together and add richness.

Flour:

Plain flour keeps the texture tender. Don’t be tempted to overpack the cup — level it for best results.

Instant coffee:

A baker’s secret weapon. It doesn’t make the cookies taste like coffee but deepens the chocolate flavour beautifully.

Baking powder:

Just enough lift without losing that chewy bite.

Sea salt:

Balances the sweetness and makes the chocolate shine.

Chocolate chips:

The classic. Swap for chunks, bars chopped into pieces, or even mix in peanut butter chips.

M&Ms:

Optional, but they add colour and crunch. You can switch them for toasted pecans, walnuts, or leave them out entirely.

What These Cookies Taste Like

Imagine biting into a cookie that’s crisp at the edges but soft in the centre, with gooey chocolate pockets that almost melt onto your fingers. The browned butter makes them taste nutty and toasty, while the brown sugar keeps them chewy and rich. The instant coffee doesn’t add a coffee flavour, but it makes the chocolate taste deeper, darker, more indulgent.

When to Bake These Cookies

Honestly? Any time. But they’re especially perfect when:

Baking with kids — let them press in the extra M&Ms on top.

A cosy weekend treat — curl up with a novel and snack through a rainy afternoon.

Holiday trays — swap in festive colours for Christmas or Easter.

Ice cream sandwiches — two cookies, a scoop of vanilla, and a drizzle of chocolate sauce.

Bake sales — colourful, chewy, and guaranteed to sell fast.

How to Make Browned Butter Chocolate Chip Cookies

Chewy, gooey, and irresistibly buttery — these browned butter chocolate chip cookies are a nostalgic bake with a gourmet twist. The secret is browning half the butter first, giving the dough a nutty caramel depth that takes this classic to a whole new level.

Browned Butter Chocolate Chip Cookies

Prep: 45 mins (includes chilling) | Servings: ~30 cookies

Soft, chewy centres, crisp golden edges, and melty chocolate — these cookies are everything a bake should be. Browned butter gives a rich, nutty flavour, while a touch of instant coffee makes the chocolate taste even more intense.

Ingredients:
1 cup (225g) salted butter, divided (½ for browning, ½ softened)
1 cup (200g) packed brown sugar
2 large eggs
1 tbsp vanilla extract
2 cups + 2 tbsp (260g) plain flour
1 tbsp instant coffee granules (optional, enhances chocolate flavour)
1 tsp baking powder
1 tsp sea salt
2 cups (340g) chocolate chips
½ cup (75g) M&Ms (optional – swap in extra chocolate chips, nuts, or dried fruit)

Instructions:
Melt and brown half the butter until golden and nutty, then set aside to cool.
Cream softened butter with brown sugar, then beat in eggs and vanilla.
Slowly drizzle in the cooled browned butter, including the golden bits.
Mix flour, coffee granules, baking powder, and salt. Add to wet ingredients in batches.
Stir in chocolate chips and M&Ms, then scoop dough onto trays. Chill for 15–30 minutes.
Bake at 180°C / 350°F for 10–12 minutes until golden with soft centres.
Cool slightly before transferring to a rack, then enjoy warm with milk or coffee.

Troubleshooting Your Cookies

Why did my cookies spread too much?

The dough wasn’t chilled long enough.

Why are my cookies cakey?

Too much flour or overmixing. Mix gently.

Why don’t I taste the browned butter?

Don’t forget the golden bits at the bottom of the pan — that’s where the flavour lives.

Why are my cookies dry?

They were in the oven a touch too long. Take them out when the edges are set but the centre still looks soft.

Frequently Asked Questions

Can I use dark chocolate or milk chocolate?

Absolutely! Dark chocolate gives a richer, slightly bitter bite, while milk chocolate keeps it sweet and gooey. Mix and match if you like.

What’s the best tray or pan to bake these on?

A heavy, light-coloured baking tray works best. Dark trays can brown the edges too quickly. Line with parchment for easy release and cleanup.

Can I make them vegan?

Yes, use plant-based butter and a flax egg (1 tbsp flaxseed + 3 tbsp water per egg). The texture will be slightly different but still chewy and delicious.

Can I halve or double the recipe?

Yes! Halve for a smaller batch or double for a party. Make sure your trays have enough space, and chill the dough if doubling to prevent spreading.

Can I add extras like nuts or dried fruit?

Definitely! Toasted pecans, walnuts, or dried cherries are excellent additions. Fold in after the chocolate chips for even distribution.

How do I get perfectly round cookies?

Use a cookie scoop, chill the dough slightly, and roll lightly into balls. Press extra chocolate on top before baking for a bakery-look.

Can I freeze the dough or baked cookies?

Yes. Freeze scooped dough on a tray, then transfer to a bag for up to 3 months. Bake directly from frozen (add 1–2 mins). Baked cookies freeze well too — warm slightly before serving.

Why does the instant coffee make a difference?

It deepens the chocolate flavour without tasting like coffee, creating a richer, more complex cookie experience.

Can I make these cookies without M&Ms?

Yes! Chocolate chips alone are delicious, or you can swap in nuts, dried fruit, or even white chocolate chunks for variety.

Do I need to chill the dough?

Chilling is highly recommended — it prevents spreading and gives plump, chewy cookies. If you’re short on time, you can bake immediately, but the cookies may be thinner.

Can I make the dough ahead of time?

Absolutely! Cookie dough keeps in an airtight container in the fridge for up to 2 days, or you can freeze it for up to 3 months. Scoop directly from frozen onto a tray — just add 1–2 minutes to bake time.

How do I know when the cookies are done?

Look for lightly golden edges and a slightly soft centre. They’ll continue to firm as they cool, so it’s better to slightly underbake than overbake.

Can I make these gluten-free?

Yes, substitute the plain flour with a 1:1 gluten-free baking blend. Keep an eye on bake times, as gluten-free doughs can sometimes bake faster.

Why does the browned butter make such a difference?

Browning the butter caramelises the milk solids, adding a nutty, toasty depth that makes these cookies taste rich and complex — it’s the flavour secret that transforms a regular chocolate chip cookie into a bakery-level treat.

What’s the best way to store leftovers?

Store cooled cookies in an airtight container at room temperature for 2–3 days, or freeze in a zip-top bag or container for up to 3 months. Warm slightly before serving for that fresh-baked feel.

Serving tips?

Serve with a cold glass of milk, a hot coffee, or sandwich them with vanilla ice cream for an indulgent treat. Perfect for bake sales, gatherings, or cosy weekends.

Tips from the Baker

1. Use a small ice cream scoop or cookie scoop for evenly sized cookies — they bake more consistently and look prettier on the tray.

2. Press extra chocolate chips or M&Ms on top before baking to make the cookies visually irresistible.

3. Try a pinch of flaky sea salt on top for a sweet-salty gourmet finish.

4. Chill the dough for longer (up to 2 hours) if you want extra thick, chewy cookies.

5. For deeper flavour, let the baked cookies rest for 5–10 minutes before serving — the chocolate sets slightly but the centre stays gooey.

6. Swap half the chocolate chips for chunks of chocolate bars for pockets of melty chocolate that are more intense.

7. Add toasted nuts like pecans or walnuts for crunch and nutty depth.

8. For a subtle twist, stir in a teaspoon of cinnamon or pumpkin spice to the dry ingredients.

9. Freeze baked cookies for 10–15 minutes before serving if you prefer them extra firm but still chewy inside - perfect for an ice cream sandwhich.

The Joy of Sharing

These are cookies that invite conversation. Set them down on the table and watch how quickly people gather, hands reaching, laughter bubbling. Baking them is an act of care, of nostalgia, of making something ordinary a little bit magical.

📌 Save These Browned Butter Chocolate Chip Cookies to Pinterest!

Don’t forget this dreamy cookie recipe — save it now and bake later! Chewy, gooey, and bursting with chocolate, it’s a must for cookie lovers everywhere.

Note: Originally published July 2016; updated September 2025